Cream Cheese Pasta
A rich and creamy pasta dish that combines cream cheese with linguine, perfect for a quick weeknight meal.
Ingredients
Pasta and Cooking Liquids
- 12 ounces dried linguine
- 4 cups water
- 1 cup milk (skim, 2%, or whole)
- 1.5 teaspoons kosher salt
Sauce Ingredients
- 8 ounces cream cheese 1 block, cut into small cubes
- 1.5 ounces Parmesan cheese, grated about 1/2 cup
- 1/2 teaspoon black pepper or to taste
- 1 pinch nutmeg optional but recommended
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Cut the block of cream cheese into small cubes and set aside.
- In a large pot, add the dried linguine, milk, kosher salt, and water.
- Turn the heat to high and bring the mixture to a boil.
Cooking
- Once boiling, cook the pasta for about 10 to 12 minutes, stirring frequently.
- If the pan gets too dry, add small amounts of additional water or milk as needed.
- When the pasta is tender and most of the liquid has evaporated, turn off the heat.
- Add the cream cheese, Parmesan, black pepper, and nutmeg to the pot.
- Stir until the cheeses melt into a creamy sauce that coats the pasta evenly.
Serving
- Taste and adjust the seasoning if necessary, then serve immediately or let sit for 2 to 3 minutes to thicken slightly.
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Notes
Garnish with fresh herbs or extra Parmesan for added flavor. Store leftovers in an airtight container in the fridge for up to 3 days.